Fried Egg Breakfast Tacos
These quick and easy fried egg breakfast tacos are wrapped in a crunchy fried tortilla, homemade refried beans and quick pickled onions. Great for breakfast, lunch or dinner.
Servings: 4
Ingredients
- 8 eggs
- 12 oz can pinto beans or black beans
- 1-2 tbsp bacon fat butter or oil
- 8 flour tortillas
- 1 bunch cilantro
- sour cream or crema
- limes
- radishes sliced thin
Pickled Red Onions
- 1 red onion sliced thin
- 1 C white vinegar
- 1/4 C water
- 2 tsp sugar
- 1 tsp salt
Instructions
Make The Quick Pickled Red Onions
- Thinly slice your red onions and add them to a tight fitting jar or air tight container. Pour over enough white vinegar to cover about 3/4 of the onions. Fill the rest of the jar up with cool water. Add in your salt and sugar. Cover and shake to mix. Set aside while you make the rest of your breakfast taco ingredients.
Make Your Refried Beans
- Puree your beans, along with some cooking liquid, until smooth. You may need to add more liquid depending on what consistency you like. You want these to be spreadable, but not runny.
- In a pan over medium heat, add in your bacon fat (or other cooking fat of choice) and then pour in the beans. Stir them in the pan and be careful of any splatter. The beans should sizzle when you add them in. Cook for ~5 minutes over medium low heat, stirring occasionally. Check for seasoning. Cover and set aside. Note: You can add some sautéed onions, garlic or any other seasonings you like. For simplicity sake I left these simple and just flavored with the bacon fat.
Make The Tacos
- Fry the tortillas in a pan over medium high heat with a teaspoon of oil (or more bacon fat). You want them to puff and get golden brown on each side. Around 3 minutes per side.
- Get your eggs cooked, either fried, scrambled, however you like.
- Assemble tacos by layering on the refried beans, eggs, then sliced radishes, cilantro, pickled onions and sour cream. Season with salt, pepper and an extra squeeze of lime.
Video
Did You Make This Recipe?
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